Breakfast for Dinner
Mushroom, Spinach and Swiss Omelets
Ready in 25 minutes. Just 5 ingredients, plus salt, pepper, and a little oil or butter.
25minutes
25hands-on
4servings
5ingredients
- Vegetarian
- Nut-free
- Gluten-free
- Shellfish-free
Ingredients
plus from your pantry: butter, salt, black pepper
Nutrition per serving (estimated)
Let's cook
Cook the mushrooms in 1 tbsp butter until browned. Add the spinach and cook until wilted. Season with salt and move to a bowl.
Whisk the eggs with 1/2 tsp salt and pepper.
For each omelet, melt 1 tsp butter in a nonstick skillet over medium heat, add a quarter of the eggs and cook, lifting the edges, until almost set.
Fill one half with a quarter of the vegetables and cheese, fold and cook 1 minute more until set. Serve with the tomatoes on the side.
